Cranberry-Orange Roast Ducklings
Cranberry-Orange Roast Ducklings takes approximately 3 hours and 15 minutes from beginning to end. This recipe covers 7% of your daily requirements of vitamins and minerals. This side dish has 127 calories, 2g of protein, and 0g of fat per serving. This recipe serves 10. This recipe from Taste of Home requires chicken broth, cranberries, soy sauce, and navel oranges. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Slow-Cooker Cranberry-Orange Pork Roast, Crock-Pot Cranberry & Orange Glazed Pork Roast, and The Secret Ingredient (Cranberry): Cranberry Chutney with Orange and Crystallized Ginger.
Instructions
Prick skin of ducklings well.
Place four orange quarters, one sprig of rosemary and 1/4 cup of cranberries in each cavity; tie drumsticks together.
Place breast side up on a rack in a roasting pan.
In a large bowl, combine the orange juice, broth, soy sauce, sugar, ginger and garlic; mix well. Refrigerate 1/2 cup for the glaze.
Pour 1 cup over the ducklings; sprinkle with the remaining cranberries. Cover and bake at 350° for 1 hour. Uncover; bake 1-1/2 hours longer basting frequently with the remaining orange juice mixture. (
Drain fat from pan as it accumulates.)
Combine the marmalade and reserved orange juice mixture; spread over ducklings.
Bake, uncovered, 30-40 minutes longer or until a meat thermometer reads 180°. Discard the oranges, rosemary and cranberries from cavities.
Let ducklings stand for 10 minutes before carving.